Bonus: Collard Green & White Bean Soup

By: Rose Marie Jarry, Master Chef at Kronobar

Bonus Recipe: Sick of parsnips? Try a recipe with turnips!

Ingredients

  • 3 packed cups chopped collard greens (6-7 large leaves)
  • 1 cup chopped onions
  • 2 small turnips, chopped
  • 32 ounces all natural vegetable broth
  • 1 pound white kidney beans (no preservatives added), cooked
  • 1 teaspoon turmeric powder
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons coconut oil
  • ¼ cup unsweetened coconut milk (canned or beverage)
  • Pink Himalayan salt to taste

Directions

  1. Bring all ingredients to a boil except for salt, oil and coconut milk then reduce heat and simmer for 20 minutes.
  2. Blend in a blender adding the oil, salt, and coconut milk.